Apple Cinnamon Conserve (No Sugar)

Marie Overton
Aug 28, 2022
2 min read

Updated: Oct 6

Apple Cinnamon Conserve made without sugar is a lovely fresh tasting conserve that is not too sweet. This recipe for Apple Cinnamon Conserve has no added sugar. The sweetness comes from the natural sweetness of the fruit itself. I really like to eat Apple Cinnamon Conserve on grilled chicken or pork but it is even good to eat on its own.

Slice of bread with apple spread on a white plate, set on a speckled countertop. The spread is chunky with visible fruit pieces.

Apple Cinnamon Conserve

This recipe makes approximately 6-half-pints of Apple Cinnamon Conserve.

Ingredients:

6 lbs Apples (peeled, cored, and sliced)
1/4 cup water (more as needed)
20oz crushed pineapple
1 cup dry apples (chopped small)
3/4 cup raisins
3/4 tsp cinnamon
2 tbsp lemon juice
1/2 tsp butter

Prepare Ingredients and Cook Apple Cinnamon Conserve:

Hands holding apple peels over a countertop with cored apples. A white bowl and wooden board are nearby, creating a kitchen scene.

Peel, core, and slice 6 lbs of apples.

Hands peeling a cored apple with a knife on a wooden board. Several peeled apples and peels are on a speckled countertop.

Place them into a large pot on the stove.

Hands stir diced apples in a pot, next to another pot with a bubbling mixture on a stovetop. Stainless steel surface, cozy kitchen vibe.

Add 1/4 cup water and soften the apples. Keep an eye on the apples, stirring them regularly to ensure they soften without burning. Add additional water as needed if the liquid cooks off too much.

Blend the soft apples to the consistency that you like for your sauce. (I like mine finely blended because we add chunks back in later.) Measure out 4 cups of sauce.

Person in apron labeled "Mari" cuts dried fruit over a floral bowl on granite countertop. A jar of fruit slices is spilled nearby.

Add the remaining ingredients. Simmer until it reaches your desired thickness.

Canning the Conserve:

Person in beige apron ladles chunky mixture into jars on a speckled countertop. Large pot and spoon nearby, creating a homely kitchen scene.

Using a jar funnel, fill the quart jars with apple cinnamon conserve leaving 1/4-inch of headspace.

A person prepares six jars of fruit dessert on a granite countertop, wearing a beige apron. A spoon lies nearby, with a bowl in the background.

Make sure to de-bubble the jars and wipe the rim before you add the lid and ring.

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Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level.

Chalkboard sign with water bath times by altitude in white text on black. Jars of preserves and a countertop in the background.

Remember to adjust your processing time if you are above 1000 feet in elevation.

Once your Apple Cinnamon Conserve has completed processing, space the jars about an inch apart on a heat resistant surface for 24 hours to cool and completely seal.

Jars of homemade applesauce on a table with red apples, a bowl of sauce, cinnamon sticks, and a can of crushed pineapple. Cozy kitchen setting.

Remove the ring and wash off the jar paying particular attention to the threads.

If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.

If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.